Method

1. Mash chestnut using a fork then mix in ricotta, parmesan, 1 egg and a pinch of pepper. If you prefer a smoother filling, blend using a food processor. Store in the fridge while preparing other ingredients.
2. Prepare egg wash (1 egg and 1 tsp of water) for sealing the wontons.
3. Lay out 10 wonton skins on the kitchen bench.
4. Scoop ½ tbsp of ravioli filling and place into the centre of each wonton skin.
5. Brush the corners of the wonton skin with egg wash.
6. Place the other 10 wonton skins directly on top of the filled wonton sheets. Squeeze out as much as air as possible while sealing the raviolis.
7. Trim excess dough with a cutter and press the sides down with your fingertips to seal the edges firmly.
8. Transfer ravioli to a lined baking sheet and cover with a damp kitchen towel.
9. Bring a pot of water with a pinch of salt to boil.
10. While waiting for the water to boil, heat olive oil in a medium sized pan until hot and shimmering. Add in sage and allow it to slightly crisp up on the edges then stir in garlic. Season with chilli flakes, salt and pepper.
11. Remove from heat once the garlic is golden brown.
12. Add ravioli to boiling water and cook for approximately 3 minutes or until the ravioli floats to the surface.
13. Transfer ravioli to the pan using a slotted spoon.
14. Stir gently over medium heat for 30 seconds.
15. Top with pine nuts and serve immediately .